Preparation

Place potatoes and rutabaga in medium
saucepan. Add enough cold water to cover
by 2 inches; sprinkle generously with salt.
Boil until vegetables are tender, about 18
minutes. Drain; return vegetables to pot.
Stir over medium heat 1 minute to dry out
slightly. Add 4 tablespoons butter; mash to
coarse puree. Stir in warm milk. Season to
taste with salt and pepper.

Sprinkle tilapia fillets with salt and
pepper and 1 teaspoon paprika. Melt
remaining 2 tablespoons butter
large skillet over medium-high heat. Add
fish and cook until just opaque in center,
about 2 minutes per side.

Divide potato-rutabaga mash among
plates. Place fish alongside mash.

Add shallots to skillet and sauté until
beginning to soften, about 2 minutes.
Add white wine and boil until reduced by
about half, about 3 minutes. Add parsley,
whipping cream, lemon peel, and 1/2
teaspoon paprika; stir until thickened to
sauce consistency, about 1 minute. Season
sauce to taste with salt and pepper. Spoon
sauce over fish and potato-rutabaga mash.